Miffy Bunny Vegan Meringue Cookies Using Aquafaba Recipe (with Video)

1. Preheat oven to 200°F.
2. Drain your can (or bag) of chickpeas and reserve the liquid, measure 200 ml, transfer to the bowl of your mixer.
3. Start whisking on high, when it becomes foamy and white, slowly add in the cream of tartar.
4. Once it starts to become fluffy and peaks are starting to form, add in the sugar one tablespoon at a time.
5. Whisk until you achieve a stiff peak that won't fall when you spoon some up and flip it over, it took me 8 minutes in my mixer, your time may vary based on your appliance.
6. Transfer into a piping bag, pipe onto a lined baking sheet into your preferred shapes.
7. Bake for 1 hour.
8. Please note, baking time depends on the size of your meringue cookies, mine were quite small so they were crispy after only 1 hour, if you're making bigger, thicker ones, or meringue nests, it'll take longer, 1 1/2 hour or even 2 hours.
9. Once they're baked and the center is no longer wet, take them out and let the cookies cool on a wire rack.
10. Decorate with edible marker.
11. Enjoy!